Great corned beef
15/7/2007
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Ingredients
(You can click on ingredients to see more related recipes)
| 1½ kg | Corned beef |
| 1 | Onion |
| 1 | Carrot |
| 2 tbsp | Red wine vinegar |
| 2 tbsp | Brown sugar |
Plum glaze
| ½ cup | Plum sauce |
| 2 tbsp | Red wine vinegar |
| 2 tbsp | Worcestershire sauce |
| 2 tbsp | Tomato sauce |
Directions
- Place all the ingredients in a large saucepan in the order listed, then pour over enough cold water to cover the beef.
- Bring to the boil, then turn down the heat to a gentle simmer. Simmer beef very gently for 1 and 1/2 hours. Remove beef to a carving board, pour over glaze, then slice to serve.
- To make the plum glaze, combine all the ingredients in a saucepan and bring to the boil. Simmer for 2 to 3 minutes to reduce to a thick, jammy glaze. Pour over corned beef before slicing.
Tip: Corned beef is when whole pieces of beef have been corned or cured in seasoned brine (a flavoured salt solution). It can be purchased from butchers and is usually labelled as corned silverside.
Tip: As a rule of thumb, when calculating cooking time you should allow 30 minutes per 500g of corned silverside.
Tip: Corned beef is delicious whether served hot with vegetables on the side or cold in sandwiches.
Wine Match
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